French Toast (or eggy bread as its sometimes called) was always a favourite breakfast ‘treat’ when I was growing up. This classic dish is made with basic, everyday ingredients; eggs, milk, and stale bread yet somehow it felt like a special treat whenever Mum made it for us.
The dish that is a great way to use up old bread and can be dressed up with whatever fruit or diary you have in the house. Banana, fresh blueberries, yogurt or cream.
As a dish, French Toast had slipped from my mind until recently when I read a recipe by Great British Bake Off star, Liam Charles, in The Guardian. He had added a twist to the classic french toast that sounded fun so I had to try it. The result is so yummy and super easy to do that it will now be a regular on my ‘dishes to spoil myself with’ list.
Liam’s version is quite fancy. Below is my simpler version, designed for one, that is just as decadent.
Decadent French Toast is just classic french toast coasted in a coconut sugar mix served with raspberry jam and cream. It like a Lamington without the chocolate. It is so delicious without the effort of making sponge cake and the mess of cholate dipping.
I’ve added to the decadence of mine by using beautiful Fleurieu Peninsular cream in place of the traditional milk. And in place of fresh berries, I serve mine with locally produced FIAJ raspberry jam that I always have in the cupboard.
The egg and cream batter is enough for about 4 pieces of toast using sourdough bread that socks up quite a bit batter. I make some fresh and then put two more slices into soak overnight in an airtight container so I have a fast breakfast in a few days.
Decadent French Toast
In the video I  used Fleurieu Milk Company cream as I had some I had broughta bottle at the Wayville Farmers Market. It is very sweet and beautifully thick with no added thickeners. I use this cream in the video and add a bit of water to make a thinner batter. You can use milk  or cream of your choice and skip the added water.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: two pieces of toast
- Category: breakfast
- Method: frying
- Cuisine: classic French
Ingredients
2 eggs
1/3 cup cream mixed with a tablespoon of water
2 pieces of sourdough bread, a few days old
 small knob of butter for frying
 1/3 cup desicated coconutÂ
2 tbsp sugar
extra cream and raspberry jam for serving
Instructions
In a wide open dish, that will fit the bread flat, using a fork, mix eggs and cream till well combined.
Place bread in egg mix and let it soak for a few minutes beore tuning over to coast the second side.
While the bread is soaking melt the butter in a medium sized frypan over a  medium high heat, being carful not to burn the butter.
Using a fork lift the bread from batter and let it drain briefly before adding to melted butter in hot pan.
Watching closely allow the toast to form a golden brown colour before turning to cook second sized. You may need to add a bit more butter to pan.
While toast is cooking mix coconut and sugar in a wide, shallow dish ready to coat the toast.
When the toast is golden on both sides, remove from the pan with fork and coat in the coconut sugar mix.
Place on serving plate and enjoy with raspberry jam and cream.
Notes
 I store the extra egg and cream mix in the frigde in airtight container with extra bread soaking in it ready for a quick meal the next day.
 I keep the coconut sugar mixture for the next batch of toast ,if I’m making it with in a few days.
Keywords: French toast, breakfast for one, special breakfast
